|Flour||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm)|
|Canned tomatoes||1 Cup (16 tbs)|
|White onions||12 Small|
|Diced potato||1 Cup (16 tbs)|
Coat oxtails with flour; sprinkle with salt.
Brown in large skillet in hot fat; stir in chopped onion, garlic, paprika and tomatoes.
Simmer, covered, for 2 hours or until oxtails are tender; add water as needed.
Ar- range onions, mushrooms and potatoes around meat; add enough water to make 1 cup liquid.
Simmer, covered, for 30 minutes or until vegetables are tender.